The Ultimate No-Bake Hack 🍫

Ingredients

• 500 g Ladyfinger Biscuits (whole biscuits, used for lining the pan and later for the crunchy topping)
• 500 g Mascarpone Cheese (room temperature for easy mixing)
• 100 g Powdered Sugar (sifted before mixing)
• 500 ml Heavy Cream (cold, for whipping to firm peaks)
• 100 g Granulated Sugar (for the simple syrup)
• 200 ml Water (for the simple syrup)
• 6 Egg Yolks (large, at room temperature)
• 200 g Nutella (melted before folding)
• 200 g Unsalted Butter (melted for the crunchy topping)
• 100 g Dark Chocolate (shaved for garnish)

Instructions

1. Prepare Pan Base

   Line the rectangular pan with whole ladyfinger biscuits, overlapping them to cover the bottom completely.

   Time: PT5M

2. Mix Mascarpone and Powdered Sugar

   In a large mixing bowl, combine the mascarpone cheese with the sifted powdered sugar. Beat until the mixture is smooth and free of lumps.

   Time: PT5M

3. Whip Heavy Cream

   Using the hand mixer, whip the cold heavy cream until firm peaks form.

   Time: PT5M

4. Fold Whipped Cream into Mascarpone

   Gently fold the whipped cream into the mascarpone‑sugar mixture until fully incorporated, being careful not to deflate the cream.

   Time: PT3M

5. Divide Cream Base

   Split the combined cream mixture into two equal portions in separate bowls.

   Time: PT2M

6. Make Simple Syrup

   Combine 100 g granulated sugar and 200 ml water in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.

   Time: PT10M

   Temperature: Medium heat

7. Temper Egg Yolks

   While the syrup is still hot, slowly whisk it into the six egg yolks in a separate bowl until the mixture becomes thick and pale.

   Time: PT5M

8. Combine Egg‑Yolk Mixture with First Cream Portion

   Fold the warm egg‑yolk mixture into the first half of the mascarpone‑cream base, creating a golden‑colored cream.

   Time: PT2M

9. Melt and Fold Nutella

   Gently melt the Nutella in the microwave (about 30 seconds) or over a double boiler. Fold the melted Nutella into the second half of the cream base until uniform.

   Time: PT4M

10. First Layer – Golden Cream

    Pour the golden cream (egg‑yolk portion) over the ladyfinger‑lined pan, spreading evenly.

    Time: PT5M

11. Chill First Layer

    Cover the pan with plastic wrap and refrigerate for 30 minutes to set.

    Time: PT30M

12. Second Layer – Nutella Cream

    Spread the Nutella‑infused cream evenly over the set golden layer.

    Time: PT5M

13. Chill Second Layer

    Return the pan to the refrigerator and chill for another 30 minutes.

    Time: PT30M

14. Prepare Crunch Topping

    Crush 80 g of ladyfinger biscuits into fine crumbs (food processor or sealed bag with rolling pin). Mix the crumbs with the melted 200 g butter until fully combined. Press this mixture firmly over the top of the chilled cake.

    Time: PT5M

15. Final Chill and Flip

    Cover and refrigerate the cake for at least 2 hours. After chilling, carefully flip the cake onto a serving plate.

    Time: PT2H

16. Garnish

    Shave dark chocolate over the top for decoration and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

960

Protein

10 g

Carbohydrates

80 g

Fat

60 g

Fiber

2 g